[Posted by Ann]
This was strawberry jackpot week in northeastern Ohio. After two weeks of slightly tart berries that needed some sweetening, the perfectly luscious, sweet-as-candy strawberries have arrived. (Of course, with a little Ohio honey, or light maple syrup added, the early berries are still better and juicier than strawberries imported from far away places).
To celebrate our strawberry high season, I experimented with a new recipe for whole grain shortcake biscuits, adapted from Good to the Grain by Kim Boyce. (Drop biscuits with strawberries and cream). This is an easy recipe using heavy cream instead of butter for the shortening. I made half the recipe, substituting spelt and buckwheat flour for the all purpose flour. Since spelt absorbs more moisture, I had to increase the ratio of the heavy cream. (all three flours are sold at the North Union Farmers Market)
I loved the biscuits; they tasted like a fluffier version of Carr’s wheat meal biscuits, nutty and flavorful. Here is my adaption of Boyce’s recipe.
Preheat over to 325 degrees F
Line a baking sheet with parchment paper
Add the dry ingredients and mix well
½ cup whole-wheat pastry flour
¼ cup spelt flour
1-tablespoon buckwheat flour
1-teaspoon baking powder
¼ tsp kosher salt
¼ cup turbinado or raw sugar
Pour in ½ cup + 2 tablespoons heavy cream and stir with fork, (possibly add more if not all of the flour become moistened.) Using a spoon or your hands, scoop out and drop ¼ of the the dough onto the baking sheet, shaping it into a mound. Repeat three more times, there should be four biscuits.
Bake for 20 minutes and then turn the pan, baking another 15 to 20 minutes.
Let cool slightly before assembling in traditional strawberry shortcake (Or just enjoy them warm out of the oven.)